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Tofu Tikka Masala

This delightful Vegan Tofu Tikka Masala replaces the traditional chicken with tofu, creating a wholesome and satisfying meal. Marinated tofu cubes are baked and added to a rich creamy onion-tomato gravy. Let's see how to make this mouthwatering vegan and gluten-free curry at home.

Prep Time
15 mins
Cook Time
15 mins
Marinating Tme
30 mins
Total Time
40 mins
Servings: 4
Calories: 245 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Tofu Marinade
  • 14 ounce tofu extra firm, pressed, cut into 1.5 cm cubes
  • 1/4 cup vegan yogurt plain thick, can use greek yogurt too, or use coconut cream
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 teaspoon lime juice
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Kashmiri red chili powder or paprika
  • 1 teaspoon Coriander powder (dhaniya powder)
  • 1/2 teaspoon garam masala
  • 3/4 teaspoon salt
For Curry
  • 2 tablespoons vegan butter or olive oil
  • 2 Green Cardamom (Elaichi)
  • 1 inch cinnamon (Dalchini)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 cup onion chopped
  • 1 tablespoon ginger diced
  • 4 cloves garlic diced
  • 1 can diced tomatoes 14.5oz or 4 ripe tomatoes roughly chopped
  • 1/2 cup water
  • 1/2 cup coconut milk
  • 1/2 teaspoon sugar or other sweetener of choice
  • 1/2 lime juiced
  • 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
  • ½ teaspoon garam masala
  • cilantro to garnish
Spices
  • 1 teaspoon Kashmiri red chili powder adjust to taste or paprika
  • ½ teaspoon Ground Turmeric (Haldi powder) Haldi powder
  • 1 teaspoon Coriander powder (dhaniya powder)
  • ½ teaspoon salt adjust to taste

Instructions

Prepare Tofu
    Cup of Yum
  1. Press the tofu for 15-20 minutes to remove any extra liquid. Then pat dry wth paper towels and cut into cubes.
  2. In a bowl, combine the marinade ingredients, then add the tofu and gently toss to coat. Let the tofu rest for 30 minutes to 4 hours.
  3. Preheat oven to 400 degree F. Transfer the tofu to a lined baking tray and bake for 15-20 minutes, stirring once in between. Tip: If there is any leftover marinade, add it to the curry with the coconut milk.
Make the curry
  1. Heat a large pan on medium-high heat. Add vegan butter, cardamon, cinnamon, and cumin seeds, and let them splutter for about 30 seconds.
  2. Add onion, ginger, and garlic. Saute for 5 minutes while stirring frequently until they are golden.
  3. Add the tomatoes and spices. Stir and cover with a lid for 2-3 minutes to help the tomatoes soften. Remove the lid and saute for couple more minutes.
  4. Remove the cinnamon stick. Then blend everything using a blender and blend until smooth. Let the ingredients cool down a bit before blending. Transfer back to the same pan.
  5. Add water and give the curry a stir. Cover with a lid and let the curry simmer on medium-low for 5-6 minutes. Remove the lid.
  6. Add the coconut milk, sugar, garam masala, and lime juice and stir it in. Cook for another minute.
  7. Crush dried fenugreek leaves between your palms and then add to the curry. Give it a stir.
  8. Add the tofu and gently stir it in the curry. Simmer for 2-3 minutes on low heat so the flavors of the sauce soak in the tofu.
  9. Garnish with cilantro leaves. Serve with naan or rice. Enjoy!

Notes

  • Yogurt: Use thick creamy yogurt for the marinade. If you can't find vegan yogurt, then use coconut cream. Add some extra lime juice to the marinade.
  • Air Frying Tofu: You can air fry the tofu in an air fryer, at 400°F for 10 minutes, flipping in between. Spray with little oil. 
  • Air Frying Tofu: You can air fry the tofu in an air fryer, at 400°F for 10 minutes, flipping in between. Spray with little oil. 
  • Frying Tofu in Pan: Heat oil in a pan over medium-high heat. Once hot, add the tofu cubes in a single layer and brown and crisp until all sides are golden. Remove the tofu and set aside. You may need to cook tofu in batches.
  • Frying Tofu in Pan: Heat oil in a pan over medium-high heat. Once hot, add the tofu cubes in a single layer and brown and crisp until all sides are golden. Remove the tofu and set aside. You may need to cook tofu in batches.
  • Store Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for 3-4 days. When reheating, gently warm the curry on the stovetop or microwave until heated.

Nutrition Information

Calories 245kcal (12%) Carbohydrates 17g (6%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 3g Trans Fat 0.03g Cholesterol 2mg (1%) Sodium 951mg (40%) Potassium 417mg (12%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 635IU (13%) Vitamin C 18mg (20%) Calcium 211mg (21%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%
Carbohydrates 17g 6%
Protein 12g 24%
Fat 16g 25%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 3g 15%
Trans Fat 0.03g 2%
Cholesterol 2mg 1%
Sodium 951mg 40%
Potassium 417mg 9%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 635IU 13%
Vitamin C 18mg 20%
Calcium 211mg 21%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.